B is for Buttermilk Biscuits

“Buttermilk biscuits” popped into my head the moment I moved on to the second letter of the alphabet. Growing up, the only biscuits we ever ate were made by the Pillsbury dough boy, although that never mattered when my brother and I came in from freezing our fingers off for three hours at our marching band rehearsals on the football field. My marching band days are long gone, but I still crave the delicious smell of biscuits in the oven – and the even better melt-in-your-mouth reward once they come out.

I’d never actually cooked with buttermilk, or even tasted it, before I attempted making these biscuits. Its thick consistency and buttery smell surprised me, although the latter of the two I probably should have deduced from its name… After some quick mixing, shaping, and rolling of the drop biscuits, I popped them into the oven and waited while the delicious smell wafted out of the kitchen. Believe it or not, the biscuits tasted even better than they smelled, all rich and buttery and so much more comforting than the Pillsbury dough boy!

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The recipe is from the cookbook “The Best Light Recipe” by the editors of Cooks Illustrated Magazine. I absolutely adore all of the recipes in there, so it’s really worth buying! It’s available at most bookstores, or here on Amazon. (P.S. All of their cookies are to die for! 🙂 )

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Meet Amy

I’m a California girl, born and raised in the suburbs of San Francisco by two loving, patient, and incredibly supportive parents. I have one brother, the sweetest and smartest sibling I could ever ask for. (I always turn to him and his computer-savvy skills when I run into a problem!) ...

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